Sable & Rosenfeld Tipsy Cocktail Stirrers.
- Tipsy Cocktail Stirrers combine four garnishes into one very long garnish. You might see it as an all-purpose solution, but Bostonist sees it as a challenge: can we outdo this thing with some sort of garnish turducken? Lemogherkolinionento, a pimento-stuffed onion crammed in an olive, jammed into a gherkin, ensconced in a lemon peel. It wouldn't go with much, so you'd have to just cover it with some nondescript vodka and call it the Lemongherkolinionentotini. [The Kitchn]
- It's doesn't take days or weeks to coconut-infuse your own rum: you can get all sorts of flavors into your alcohol in a mere minute, if you've got a fancy whipped cream maker. [Cooking Issues]
- Boston was well-represented at this year's Tales of the Cocktail. Liza Weisstuch saw our contingent "with midgets, with monks, with flasks, without sleep; in bathrobes, in boxing gloves; wielding muddlers, ice picks, julep strainers, feather pens; in pursuit of Fernet-Branca, pork, Pimm's Cups, and Sazeracs..." [The Phoenix]
- The story of Angostura bitters' packaging, with its oddly plus-sized label. [Box Vox]
- Carl Sutton, who brought his delicious dry vermouth to Boston last year, is working on more aperitif wines, including a rosé vermouth and a vin de noix. [SF Weekly]
- The President of the United States drinks vodka. French vodka. [Slow Cocktails]
Contact the author of this article or email tips@bostonist.com with further questions, comments or tips.
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